Combine black, kidney, cannellini, and baked beans, tomato sauce, diced tomatoes, corn, red onions, tricolor peppers, chili seasoning, garlic, and Worcestershire sauce in a 5-quart slow cooker. Cover and cook on HIGH heat for 3 hours or LOW heat for 6 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Chili dogs have never been so easy. Prep the chili and grill the hotdogs and then keep everything warm in your slow cooker.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15-oz.) can Hy-Vee black beans, drained and rinsed | ||
| 1 (15-oz.) can Hy-Vee kidney beans, drained and rinsed | ||
| 1 (15-oz.) can Hy-Vee cannellini beans, drained and rinsed | ||
| 1 (15-oz.) can baked beans | ||
| 1 (15-oz.) can Hy-Vee tomato sauce | ||
| 1 (14.5-oz.) can Hy-Vee fire-roasted diced tomatoes with seasonings | ||
| 1 (15.25-oz.) can That's Smart! whole kernel golden corn, drained | ||
| 1 (0.5-lbs.) container Hy-Vee Short Cuts chopped tricolor peppers | ||
| 1 (1-oz.) pkt. Hy-Vee chili seasoning | ||
| 1 tbsp. garlic, minced | ||
| 2 tsp. Hy-Vee Worcestershire sauce | ||
| 24 jumbo beef franks | ||
| 24 Hy-Vee Bakery hot dog buns | ||
| Desired toppings, such as: Hy-Vee sour cream, bottled hot sauce, sliced green onions, sliced jalapeno peppers, chopped avocado and/or shredded Colby Jack cheese |
Things To Grab
- 5-quart slow cooker
- Charcoal or gas grill
Directions
Meanwhile, preheat a charcoal or gas grill for direct cooking over medium heat. Grill hot dogs for 7 to 9 minutes or until heated through (165 degrees), turning occasionally. Add hot dogs to slow cooker. Serve in buns topped with chili and desired toppings.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 35mg
- Sodium: 1090mg
- Total Carbohydrates: 49g
- Protein: 16g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 6%